Pan-Seared Beef Brisket Plate with Memphis Dry-Rub and flat-leaf parsley

How to make it

1. Pat the beef brisket dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a cast-iron pan over medium-high and brown the beef brisket until deeply colored.
3. Add the aromatics with the green onion and coleslaw mix; cook until fragrant and just tender.
4. Build the bourbon molasses sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.